Kim Dae-seok's Chili Soybean Paste Aging
A traditional chili soybean paste with deep flavor, rapidly aged in just 10 days by deeply blending yellow croaker soybean paste and shrimp paste, enhanced with glutinous rice paste.
Ingredients needed 10 servings
Recipe
Cooking tips
- If any moisture remains on the chilies, they may spoil during aging, so ensure they are dried for at least 6 hours.
- If yellow croaker soybean paste is unavailable, you can substitute it with an equal amount of dried anchovy paste for a similarly deep flavor.
- Using double-layered ziplock bags prevents punctures from the sharp edges of the soybean paste and stops the seasoning from leaking.
Recommended for
- Those looking to create a hearty, long-lasting traditional side dish base.
- People seeking a method to make clean, non-fishy, deeply savory chili-aged paste.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Pickled Chili Peppers
- Kim Dae-seok's Chili Jeotgal Jangajji
- Kim Dae-seok's Garlic Chives Preservation
- Aha Bujang's Seasoned Squid Jeotgal
- Jung Ho-gyun's Onion and Shredded Radish Squid Jeotgal Muchim
- Ttukdak Hyung's Squid Jeotgal
- Ttukdak Hyung's Squid Jeotgal Kimchi Buchimgae
- Aha Bujang's Stir-Fried Gochujang with Pork
- Raymon Kim's Beef Stir-Fry Gochujang
- This Man's Cook's Mackerel and Chili Paste
